Crock Pot Turkey Breast with Cranberry Sauce

Crock Pot Turkey Breast with Cranberry Sauce is the BEST turkey recipe you will every try! This turkey breast is brined for 24 hours and slow cooked for another 4-8 hours for a wonderfully flavorful and crazy juicy piece of meat, all cooked on top of a cranberry sauce that makes itself in the slow cooker. The cranberry sauce gets it richness and flavor from the turkey drippings as well as Chambord and orange juice for a unique sauce that pairs perfectly with the turkey. Not only is this turkey delicious, but it is low-calorie, low-fat and low-carb for something you don’t have to feel guilty about enjoying this Thanksgiving and Christmas. I promise you, if you give this recipe a try, you will never look at turkey the same way again!

I have long dreaded the dried out and bland turkey that is too often served at Thanksgiving, but no more! This brine and the slow cooking process allow the meat to retain it’s juices in addition to absorbing some of the great flavors of the brine and cranberry sauce. Even after reheating the meat the next day, my husband was in awe at how great the turkey tasted. Please, I beg you, give this recipe a shot. While it may take a few extra steps, it is completely and totally worth it.

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Comments

I have yet to get acquainted with brining ;). But I can barely handle the look of this amazing turkey breast, which definitely has me convinced that brining is the way to go. I just love Thanksgiving and all of the amazing food!!

I made this turkey with the suggested cranberry pecan stuffing, and my husband would NOT stop raving about how good it was! I poured some of the cranberry sauce on the stuffing as well and it was FABULOUS! I think this will be THE thanksgiving turkey recipe. Thank you so much for sharing.

Hi Krissy, normally when cooking you want to use a decent wine, but for brining you can use something cheap. A Chardonnay or Pinot Grigio would work well. Fresh cranberries would work just as good and Chambord can be found at any liquor store. If you don’t think you will use it beyond this recipe, be sure to check the tiny bottles, they often carry a small version of it. You could also substitute a Triple Sec for the Chambord if you are unable to find it. I hope you enjoy it!

I didn’t make a gravy because this makes a cranberry sauce that I used for dunking the turkey. If you would prefer homemade gravy over a cranberry sauce, you could always leave out the cranberry sauce ingredients and only include the chicken broth. That would be a great base to a gravy. Hope you have a great Thanksgiving Emily!

Hi Candice, ginger paste is in a small glass jar often found near the minced garlic in the refrigerated section. If you aren’t a ginger fan, you can skip it and there are enough other flavors, you will still have a great tasting dish. Good luck!

You could add the turkey breast to an oven at 400° for 15-20 minutes at the end of the cooking process, but you may risk drying out the meat. It seems like it tends to be a trade-off, either super moist turkey meat or crispy skin.